Chocolate Sponge Cake - cooking recipe

Ingredients

4 None eggs
3/4 cup sugar
3/4 cup self-rising flour
1/4 cup unsweetened cocoa powder
1 tbsp cornstarch
1 tbsp butter
1 oz white chocolate, melted
1/2 cup strawberry jam
1 1/4 cups heavy cream, whipped
None None FOR THE CHOCOLATE GANACHE
1/3 cup heavy cream
7 oz semi-sweet chocolate, broken

Preparation

Preheat the oven to 350\u00b0F. Lightly grease and line bottoms of two 8-inch round cake pans with parchment paper. Dust sides of pans with a little flour. Shake out excess.
Beat eggs in a large bowl with an electric mixer for 30 seconds until frothy. Gradually add sugar and beat until thick and pale and mixture holds its shape (may take 10 mins).
Sift flour, cocoa powder and cornstarch onto a piece of parchment paper. Combine 1/3 cup hot water and butter in a small bowl. Gradually fold flour into egg mixture, then add water mixture. Pour evenly into prepared pans.
Bake 20-25 mins, until sponge cake springs back when touched lightly. Loosen edges with a small spatula. Cover a wire rack with a tea towel, then turn out cakes. Cool completely.
For the chocolate ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring until melted. Cool until spreadable.
Spread over top of 1 cake. Drizzle small dots or lines of white chocolate over ganache. Using the tip of a skewer, gently drag white chocolate through ganache to create a feathered pattern. Spread bottom cake with jam and whipped cream. Top with decorated cake.